Imagine waking up to the irresistible aroma of warm cinnamon swirls, sweet cream cheese, and juicy strawberries wafting through your kitchen. These Strawberry Cheesecake Cinnabon Rolls take the classic cinnamon roll to new heights by folding in a dreamy strawberry-cheesecake filling, creating a tender, gooey masterpiece that’s perfect for weekend brunches, special occasions, or any time you need a comforting treat.

Why You’ll Love These Rolls

Bold, layered flavors. The tang of cream cheese, the sweetness of strawberries, and the warmth of cinnamon come together in every bite.
Soft, pillowy texture. A no-knead dough infused with melted butter yields rolls that are impossibly tender and light.
Visually stunning. The swirling pink and white filling peek through the golden-brown spirals, making them as beautiful as they are delicious.

Ingredients at a Glance

For the dough:
– 2 ¼ tsp active dry yeast
– ¼ cup granulated sugar
– ¾ cup warm milk (110°F)
– 2 ½ cups all-purpose flour
– 4 tbsp melted butter
– 1 large egg
For the filling:
– 4 oz cream cheese, softened
– ¼ cup strawberry jam (seeded or smooth)
– 2 tbsp granulated sugar
– 1 tsp vanilla extract
– 1 tbsp melted butter
– 2 tsp ground cinnamon
For the glaze:
– 4 oz cream cheese, softened
– ¼ cup powdered sugar
– 2–3 tbsp milk or cream
– Fresh strawberry slices (optional)

A Step-by-Step Baking Journey

Activate the yeast. In a small bowl, stir yeast and sugar into warm milk. Let it sit for 5–7 minutes until foamy.
Mix the dough. In a large bowl, whisk flour with melted butter and egg. Pour in the foamy yeast mixture and stir until a shaggy dough forms. Cover and rest for 10 minutes.
Roll and fill. On a floured surface, roll the dough into a 12×16-inch rectangle. Spread the melted butter evenly, then whisk together the cream cheese, strawberry jam, sugar, vanilla, and cinnamon. Dollop and smooth this pink-white filling over the dough.
Shape the rolls. Starting from the long edge, tightly roll into a log. Slice into 10–12 even rolls and arrange spirals in a greased baking pan.
Second rise. Cover and let the rolls proof for 30–45 minutes until nearly doubled. Preheat the oven to 350°F.
Bake to perfection. Slide the pan into the oven and bake for 18–22 minutes, until golden brown and fragrant.

Finishing Touches and Serving

While the rolls are baking, whisk together the glaze ingredients until smooth. Drizzle generously over warm rolls, letting it melt into every crevice. Garnish with fresh strawberry slices if you like a pop of color and extra burst of fruit.

Serve straight from the pan, alongside a steaming mug of coffee or a mimosa for an indulgent weekend brunch. Leftovers keep beautifully—simply warm in the microwave for 10–15 seconds before enjoying.

Conclusion

From the first tender bite to the last sticky swirl, these Strawberry Cheesecake Cinnabon Rolls deliver an unforgettable blend of flavors and textures. They transform any ordinary morning into a celebration and make the perfect centerpiece for gatherings with family and friends. Whether you’re baking them for a special brunch or simply treating yourself, these rolls are guaranteed to impress—and disappear—quickly. So preheat your oven, gather your ingredients, and get ready to experience cinnamon roll bliss with a strawberry-cheesecake twist!

Strawberry Cheesecake Cinnabon Rolls: The Ultimate Sweet Breakfast Indulgence

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Author: Evelyn
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These Cookies Made From Brownie Mix are a quick and easy treat that combines the rich, fudgy flavor of brownies with the convenience of cookies. Perfect for satisfying chocolate cravings in a snap.

Ingredients

1 (18.3 oz) box brownie mix
1/4 cup all-purpose flour
2 large eggs
1/4 cup vegetable oil
1 tablespoon water
1 cup semisweet chocolate chips (optional)

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the brownie mix and flour.
Add the eggs, vegetable oil, and water to the dry ingredients and mix until well combined. The dough will be thick.
Fold in the chocolate chips, if using.
Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 8–10 minutes, or until the edges are set and the centers are slightly soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a cakier texture, add an extra tablespoon of flour.
Chilling the dough for 30 minutes can help prevent spreading.
Customize with mix-ins like nuts, white chocolate chips, or crushed candy pieces.
Store in an airtight container at room temperature for up to 5 days.